Classic Nicaraguan Quesillo Made at Home
Today, I’m making Nicaraguan Quesillo from scratch with homemade corn tortillas and a quick pickled onion. This easy recipe uses authentic ingredients and combines creamy, sweet, and tangy flavors in every bite.
What Is Nicaraguan Quesillo?
Quesillo means “little cheese” in Spanish, and in Nicaragua, it’s a popular street food made with thick corn tortillas, soft stretch cheese, pickled onions, and sour cream. The tortilla is folded like an open burrito and served warm with gooey cheese and tangy toppings.
Homemade Nicaraguan Quesillo Ingredients
Tortillas: Masa harina and water create soft, pliable corn tortillas. A tortilla press helps, but you can also roll them by hand.
Pickled Onions: Sliced onions are marinated with vinegar and a touch of salt for tangy, colorful flavor.
Filling: Nicaraguan quesillo cheese (or mozzarella for a substitute) gives that signature stretch. Sour cream or crema adds richness.
Keesha’s Tips & Tricks
- Adjust the Dough as You Go: If the dough cracks, I splash in a little water. If it’s too sticky, a bit more masa harina does the trick.
- Cover it: I always tuck a damp cloth over the dough and tortillas to keep them soft and easy to work with while I prep.
- Don’t Overstuff: Just a little cheese goes a long way. If I overdo it, things get messy fast, especially when it’s time to serve a crowd.
Easy Quesillo Variations
- Spicy Quesillo: Add a few jalapeño slices or a dash of hot sauce for extra heat.
- Cheese Blend: Mix mozzarella with provolone or Oaxaca cheese for more depth.
- Quesillo with Meat: Add shredded chicken or cooked chorizo for a heartier version.
How to Store Quesillo
Quesillo is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on a skillet or microwave until the cheese is warm and melty.
FAQs about Nicaraguan Quesillo
More Super Simple Recipes
Craving more Latin flavors? Try these next: crispy Tortitas de Papa, a cheesy Breakfast Quesadilla, bold Hígado Encebollado, or zesty Pollo en Salsa Verde.
Nicaraguan Quesillo – An Uber Creamy Corn Tortilla With Cheese
Ingredients
For the quick pickled onions
- 1/2 cup water
- 1/2 cup white spirit vinegar
- 1 tbsp honey
- 1 tsp fine salt
- 1 medium onion, thinly sliced
For the corn tortillas
- 1 cup masa harina
- 1/2 tsp fine salt
- 3/4 – 1 cup hot water
For the toppings
- 3 cups Nicaraguan soft cheese or mozzarella
- 1 cup sour cream
- Fresh cilantro, optional
Instructions
Make the onion pickle
- Combine the water, vinegar, honey, and salt in a medium saucepan. Then, bring the liquid to a simmer over medium heat. Once simmering, remove it from the heat.
- Place the sliced onions into a heat-proof jar. Pour the hot pickling liquid into the jar over the onions. Make sure that all the onions are completely covered.
- Allow the pickling liquid to cool for 20-30 minutes at room temperature. After 30 minutes, they are ready to be removed from the liquid and served.
- Any leftover pickle can be closed inside the jar and stored in the fridge for up to 3 weeks.
Make the corn tortillas dough
- To start, combine the masa harina and salt in a large bowl. Then, while stirring slowly with a wooden spoon, gradually add 3/4 cup of hot water.
- Continue mixing until a dough starts to form. If you need to add more hot water to make the dough come together, then do so slowly.
- Once you have a dough, knead the mixture inside the mixing bowl until it comes together. This will take about 2-3 minutes or until the texture is springy.
- Next, allow the dough to rest in a bowl covered with a damp cloth. Leave it at room temperature for 10 minutes.
Make the corn tortillas
- Once your dough has rested, divide it into 30-gram dough balls. Roll each ball until it is perfectly round. Set them aside under a damp cloth.
- Then, place each ball between two sheets of plastic on the tortilla press. Then, carefully, slowly, and gently press the ball until it forms a 5-inch tortilla. Stack the pressed tortillas aside.
- While you press the tortillas, start cooking some as well. Preheat a non-stick frying pan over medium to high heat. Then, cook each tortilla for about 50 seconds per side or until it starts forming brown spots.
- Once they are cooked, stack them onto a plate with a dry clean kitchen towel over them. Continue the process until all your tortillas have been cooked.
Assemble your Nicaraguan quesillos
- To start, place the grated cheese on the cooked and cooled tortilla. Then, microwave it for roughly 30 seconds on medium-high heat. Keep heating until the cheese has melted.
- Top the cheese with some pickled onions, sour cream, and fresh cilantro.
- Wrap the entire tortilla into a burrito. However, keep one end open for you to each from.
- Repeat the process until all your tortillas have been filled. Any leftover ingredients can be stored for later use.
